And we are not getting on your case. It's always best to think things through. Your walls won't flex, think about this: FedEx carries lots of heavy packages, tool trucks (Snap On) carries a lot of weight, so your restaurant equipment isn't going to cause you a problem. And no don't change your tanks but you did buy more than you needed but no big deal. It's a natural tendency to over do when your doing your first build. You want it to work, look good, and most important pass inspection. I think one of the first things the HD looks at is neat, tidy, CLEAN! Then they want to know did you hit the big points, required number of sinks, running water, water temp, cooler temps, exhaust hood and Ansul System. Do you know what your doing, do you have a food handlers license, do you have the proper equipment on board to cook what your selling and keep it up to serving temp? Those are the kind of things that are important. One other thought take your truck or trailer to the HD or ask them to come do an inspection before your completely done. Just say I want to make sure I'm on the right track. Then your starting to build a relationship with your inspector. That will go a long way. jack

Doc, One more question about the propane hot water. What one do you plan on using? I like your idea about not venting it but if you have to you can. I just dont want to drill anymore holes in my ceiling. haha.

The biggest mistake I have made since I built my trailer was drilling some holes in the wall to mount a shelf for my microwave. Then I changed the microwave and needed a bigger shelf and yes new holes. In stainless it's hard to cover and impossible to replace. So if any new builds on here should be careful and worry about anything give great consideration to any holes you drill or cut into walls, floors, or ceilings.

Now to your question, I'm at home and don't remember the brand but it comes from Indiana and yes that's vague lmao. But when I replaced my original (same company same unit) I posted here about the company and someone remembered the company name and web site. So on this your going to have to do a RF search unless some one reads this and remembers. I do know the company is always on Ebay and they ship ASAP. The price was right also. But here is a tip. They list the office phone number on their ebay auctions and if you call and order over the phone you can buy it cheaper than thru ebay. One other thing to keep in mind instant hot water heaters don't withstand below freezing temperatures if they have water in them. So if you live in an area with cold winters don't run out of propane or they will freeze up and split the core. I have replaced two because of this. Other than that they are perfect. jack

i like this water heater. how long does it take to ge to 120 DEGRESS. i just want a heater so my truck passes the HD INSPECTION. i have a friend that owns a resturant at the end of the day i am just going there and run my stuff thru his dishwasher.

I have never timed it but it'll put out water that steams and I have had more than one health department inspector bitching about burning their hands when they are trying to wash them before an inspection.

Hi all, I have purchased a 1983 Chevy P30 that I am transforming into a food truck as well.This thread is amazingly helpful and informative I will be checking back here often and hopefully in 30 days a and 30 posts add some pictures.

24' 1983 chevy p30 - 19'L 8.5'H 7.5'w usable work spaceThe truck used to be a mobile command center for a PDSo it is retro fitted with an industrial size Onan generator (specs to follow)Propane heater with 2 15lb propane tanks in thier own fabricated enclosure Cat 5 cable and wiring ran throughout the truck.This is my first build so my challenge is where to start. Lol

Yes I was lucky, plus I got it for a song at an auction.My menu is a mix of artisan grilled cheeses, a few comfort foods, fryed goods such as arancia, truffled pom frittes, a couple gourmet soups and salads.

1. In preplanning how concrete was everyone's ideas... I saw a few schematics visual layouts did everyone do something similar or did people see it then play it by ear.2. Of the builders out there how much experience in fabricating did people have, weekend warriors or professional builders? Because I feel like I can do this but at the same time feel overwhelmed by the massive amount of WTF did I get my self into.3. I have seen many references to HD (health department ) how early did people get the inspector involved? I assume the earlier the better but in Iowa the inspectors have about a 1: 150 ratio am I wasting his time bringing him to a build with next to nothing done?4. I assume many builds revolve around concept and menus I have a strong concept and solid menu but one issue with having a head start by buying a partial prefab truck is I'm not working with a blank slate.... Many major points of detail have previously been decided for me do I uninstall and rebuild or adapted my concept or adapt my build.5. Where do I begin... Again not working with a blank slate some items are done but I'm not sure to what standards or how correctly because I did not do them my self.

Don't know about your state, but here you can't build anything without having gone to the health dept first, and having your plans approved. Regardless if it is required, it is a very good idea to submit a set of plans so you are not trying to build in the dark. Do some reading of a guy named schmelly on here.... a perfect example of how not to do it.

Back on page 13, you mentioned you were going to be working on your quiet generator box. What can you show and tell us about that?

The box is made out of 1" thick insulation board. I have a heat resistant sheeting for the inside and a 12V fan that will exhaust heat from the box. It is not complete. I plan on covering with fiberglass but the epoxy resin I got from Home Depot was not working for me so I am waiting on some marine grade stuff from Ebay and some loose fiberglass as the fiberglass fabric was hard to work with the way I wanted to. I will post pics once complete.

Hood vent arrived. Hard as hell putting this up by myself. I had to use some 2x4 braces and a hydrolic floor jack to lift into position. The exhaust fan I ordered from Ebay was dented on it's journey so the seller is going to refund some of the cost. It is also much larger than I expected, I may just resell it and go with 2 110V fans and a side louvered exhaust.

Sapphirebistro 1. In preplanning how concrete was everyone's ideas... I saw a few schematics visual layouts did everyone do something similar or did people see it then play it by ear. 2. Of the builders out there how much experience in fabricating did people have, weekend warriors or professional builders? Because I feel like I can do this but at the same time feel overwhelmed by the massive amount of WTF did I get my self into. 3. I have seen many references to HD (health department ) how early did people get the inspector involved? I assume the earlier the better but in Iowa the inspectors have about a 1: 150 ratio am I wasting his time bringing him to a build with next to nothing done? 4. I assume many builds revolve around concept and menus I have a strong concept and solid menu but one issue with having a head start by buying a partial prefab truck is I'm not working with a blank slate.... Many major points of detail have previously been decided for me do I uninstall and rebuild or adapted my concept or adapt my build. 5. Where do I begin... Again not working with a blank slate some items are done but I'm not sure to what standards or how correctly because I did not do them my self.

The Chef is correct you need to slow down a bit and find out what is required by your state, county, and city. Are there any other food trucks within a days drive that you can go visit the owner?

Talk to your local HD inspector and get a copy of their code book. Then read it about 50 times and go back to the health department with any questions, and if you read the code carefully you'll have a ton of questions. Highlight the sections you don't understand and ask for clarification as many times as necessary until you know and understand the rules. It will save you money, time, and a lot of frustration. jack

Sapphirebistro My menu is a mix of artisan grilled cheeses, a few comfort foods, fryed goods such as arancia, truffled pom frittes, a couple gourmet soups and salads.

You'll like this article: For restaurants seeking a quick promotional hit, the annual celebration of grilled cheese is likely the most useful. Such promotions can be as simple as that of The Grilled Cheese Factory in Morristown, N.J., which is celebrating with a buy one, get one free special that started on April 12, National Grilled Cheese Day, and continues for the rest of the month.

Cheeseboy, a three-unit quick-service grilled cheese sandwich chain based in Boston, gives out free grilled cheese sandwiches on one day during the month. This year it will give away one Cheeseboy Classic — premium American cheese on Italian bread — per customer on April 22 from 1 p.m. to 4 p.m. No purchase is necessary.